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I am sure that chai lattes will continue to rise in popularity, and I hope that more coffee shops start creating their own recipes.” Instead of loose tea, you could use teabags. About 25 to 30 pieces should replace the amount of 100 g loose tea.
Easy Chai Syrup - Veggie Desserts
The winning chai syrup recipe is not overly sweet because it only contains a small amount of raw cane sugar. I ended up using raw cane sugar because the alternative sweeteners I tried didn’t match up flavour-wise. If you don’t want to use cane sugar then definitely feel free to substitute a sweetener of your choice. Raw honey or pure maple syrup would also be delicious. Detailed recipe and instructions are in recipe card at bottom of post. Step 1: Crush and Toast the Spices Thishomemadechai syruprecipeis easily customizable, so you use what you have on hand or can tweak the ingredients to your personal taste. I've also seen a million Tik Tokers use the chai concentrate from Trader Joe's. There's also Tazo Classic Chai Latte Concentrate, Oregon Chai Tea Latte Concentrate (gonna have to fight them for naming their product Chai Tea), Dona Chai, and several more that have popped up on the market! I slice the fresh ginger into thin rounds, allowing it to infuse better into the syrup. If I’m using star anise, I keep it whole to prevent it from overpowering the other flavors. Mixing and Boiling the IngredientsRemove the mixture from the heat and stir in the vanilla. Let the mixture cool until you can safely handle it. Then, using a fine-mesh strainer or a mesh bag, strain the syrup into a clean jar with an airtight lid. Add the ginger to the spices and also the sugar and water. Bring to boil and then let them simmer gently for about 20 minutes. Store the chai syrup in an airtight syrup dispenser for up to two weeks at room temperature, or in the fridge for up to a month. Iced Chai Latte - Fill a cup with ice, pour milk of your choice, dairy or non-dairy, and add about two tablespoons of chai tea syrup. Give it a good stir, taste, and serve immediately.
Chai Syrup Recipe | Honest Food Talks Chai Syrup Recipe | Honest Food Talks
To make this concentrate, you only need a handful of everyday ingredients and ten minutes of your time. Ingredients You Need While those are the bare essentials, there are a few additional tools that can refine the chai syrup-making process. A spice grinder or mortar and pestle can be used to lightly crush the spices, releasing their flavors more effectively. Even though I love the flavor of chai all year long, it always feels extra comforting and cozy in the Fall and winter months. The Spruce Eats writer Annelies Zijderveld has worked in the tea industry for over a decade,traveling across the United States, where she has poured tea at food and wine festivals and connected withtea drinkers at tradeshows and beyond. During that time, she cupped a dizzying array of teas and believes there is a tea out there for every person. She wrote a cookbook about cooking with tea, inspired by the ease chefs she encountered brought to tea as an ingredient, thinking home cooks would love getting in on that idea, too. She cupped 49 masala chai blends to bring you the recommendations on this list. Keeping with the theme of this guide, it might be fun to know she also has a cat named Chai. Strain and store: Using a fine-mesh strainer or a mesh bag, pour the syrup through the strainer into a bowl. Funnel the syrup into a sealed jar with a lid and use it within 4 weeks when refrigerated. Top tipsThis spicy chai syrup can be used for warm or iced drinks, and is delicious as a flavouring in baking and desserts.
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